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    Avocado Mousse Dome

    Avocado Mousse Dome

    Keto|GF|PeanutFree|TreeNutFree

    Ingredients

    Avocado Mousse Ingredients:

    • 1 ripe avocado
    • One 8 ounce bar of cream cheese softened
    • 1 teaspoon lemon juice
    • 1 teaspoon lime juice
    • 3 tablespoons powdered monk fruit We used Lakanto

    Butter Cookie Crust Ingredients:

    • ½ cup almond flour
    • 1 tablespoon coconut flour
    • ½ teaspoon baking powder
    • 1 ½ tablespoons granulated monk fruit We used Lakanto
    • 1 ounce butter or coconut oil
    • 1 egg

    Extra Ingredients:

    • 4 ounces unsweetened melted chocolate
    • Dome Mold

    Instructions

    For the Butter Cookie Crust:

    • Preheat oven to 350 °F.
    • Whisk together almond flour, coconut flour, baking powder, and granulated monk fruit.
    • With a rubber spatula, mix in oil and egg.
    • Place on a baking sheet in a rectangle about ½ inch thick.
    • Bake for 12 minutes, or until hardened. Once they have cooled, cut out four 2.5″ inch circles.

    For the Mousse:

    • Using a hand mixer, beat the cream cheese and powdered monk fruit until it’s fluffy.
    • In a separate small bowl, mash together the avocado, lime juice, and lemon juice.
    • Using the hand mixer, beat the avocado mixture into the cream cheese and create a uniform mousse.

    Assemble:

    • Place the mousse into a piping bag with a medium round tip. 
    • Pipe about halfway up the mold. Repeat on the other three molds.
    • Then place the cookie on top.
    • Freeze until firm enough to pop out; this should take about 30-40 minutes.
    • Once you have popped the domes out of the molds, place the domes on a wire baking sheet. 
    • Smoothen any bumps and pour the chocolate over the bombs.
    • When the chocolate has set up(it will harden upon contact with the frozen domes), feel free to enjoy!

    Notes

    Difficulty Level: Medium

    CREME BRÛLÉE

    CREME BRÛLÉE

    Keto|GF|PeanutFree|TreeNutFree

    Ingredients

    Brûlée Ingredients:

    • 6 egg yolks
    • 2 cups heavy cream Paleo option: 1 can of coconut milk
    • 2 tablespoons powdered monkfruit Paleo option: 1/3 cup coconut sugar
    • 1 teaspoon vanilla extract
    • Boiling water

    Topping Ingredients:

    • Powdered monkfruit Paleo option: Maple sugar

    Instructions

    For the Brûlée:

    • Preheat oven to 350℉.
    • Fill a medium saucepan with water and place on the stovetop to boil.
    • In a medium bowl, lightly beat egg yolks. 
    • In another medium bowl, mix together the heavy cream(or coconut milk), monk fruit(or coconut sugar), and vanilla extract. 
    • Once combined, slowly stream into the egg mixture and whisk everything together until you reach a uniform color.
    • Place four ramekins into a 9 x 13″ pan. 
    • Then evenly distribute the egg mixture between the ramekins.
    • Pour the boiling water from the saucepan into the 9 x 13″ pan until the water is ⅔ up on the ramekins.
    • Bake in the oven for 40 minutes.
    • Take the pan out of the oven. 
    • Carefully place the ramekins on a wire rack. Cool to room temperature for 2 hours. 
    • Once they have come to room temperature, tightly wrap with plastic wrap and refrigerate overnight.

    For the Topping:

    • Remove the plastic wrap and lightly cover the top with the granulated monk fruit(or maple sugar). 
    • Use a hand torch to melt the monk fruit or sugar to the point it slightly burns. Enjoy immediately!

    Notes

    Difficulty Level: Medium

    PEPPERMINT FUDGE CUPS

    PEPPERMINT FUDGE CUPS

    Vegan|Paleo|GF|PeanutFree|TreeNutFree

    Ingredients

    Ingredients:

    • ½ cup dark primal chocolate melted(about 5oz)
    • ¼ cup maple syrup
    • ¼ cup cocoa powder
    • 2 tbsp coconut oil melted
    •  tsp peppermint oil a small amount goes a long way
    • 2 tbsp cold coffee--optional* this gives it a mocha flavor
    • Pinch of salt
    • 1 crushed candy cane--optional*

    Chocolate Cups:

    • Chocolate Cup Ingredients:
    • 1 ½ cup dark primal chocolate melted

    Instructions

    Filling Instructions:

    • In medium size bowl with a rubber spatula, mix together chocolate and maple syrup, this will thicken up a bit.
    • Mix in cocoa powder and coconut oil, ensuring all lumps of powder are gone.
    • Add rest of ingredients and mix again. This should be a thick, even mixture.
    • Set aside while preparing chocolate cups.

    Chocolate Cup Instructions:

    • Take a wax lined cupcake liner OR silicone cupcake liner(this one works best and can be reused!) and spoon 2 tablespoons of melted primal chocolate into bottom.Swirl around, covering the entire cavity of the cupcake liner. Turn cup over and shake out any excess chocolate that might “pool” on the bottom. Turn right side up again, and place on a flat surface and transfer to fridge to set up.

    Assemble:

    • Pack 2 tbsp of the fudge mixture into the bottom of the chocolate cup(with the liner still on), lightly packing it down.
    • Pour another tbsp of chocolate over the top, spread to the sides, and place back in fridge for at least twenty minutes.
    • Pull out of fridge, peel back wrapper and enjoy!

    Notes

    Level: Easy

    CHOCOLATE EGGNOG CAKE CUPS

    CHOCOLATE EGGNOG CAKE CUPS

    GF|PeanutFree|TreeNutFree

    Ingredients

    Chocolate Mug Cake:

    • 2 tablespoons melted primal chocolate (your favorite flavor)
    • 1 egg
    • 1 tablespoon melted coconut oil
    • 1 teaspoon vanilla
    • 1 tablespoon maple syrup
    • Pinch of salt
    • 2 tablespoons cocoa powder
    • 1 tablespoon coconut flour
    • ¼ teaspoon baking powder

    Filling Ingredients:

    • 1 can full fat coconut milk best if refrigerated overnight, or at least a few hours!
    • 3 teaspoons maple syrup
    • 1 teaspoon vanilla

    Additional Ingredients:

    • ¼ cup dairy free eggnog we used the SoDelicious brand(exclude to keep paleo)

    Chocolate Cup Ingredients:

    • 1 ½ cups dark chocolate melted

    Instructions

    For the Chocolate Mug Cake:

    • In a microwave safe mug, mix together chocolate, maple syrup, coconut oil, egg, and vanilla until well combined.
    • Add rest of ingredients and mix with small rubber spatula until all lumps are gone.
    • Scrape down sides of cup, pushing all loose batter that may have gotten stuck to the side to the bottom.
    • Microwave on normal setting for one minute.

    For the Filling:

    • Scoop the coconut milk solids from top of can and discard the liquid.
    • Whisk together with rest of ingredients and set back in fridge until later use.

    For the Chocolate Cup:

    • Take a wax lined cupcake liner OR silicone cupcake liner(this one works best and can be reused!) and spoon 2 tablespoons of melted chocolate into bottom.Swirl around, covering the entire cavity of the cupcake liner. Turn cup over and shake out any excess chocolate that might “pool” on the bottom. Turn right side up again, and place on a flat surface and transfer to fridge to set up.

    Assemble:

    • Flip cup upside down, releasing the cake from the mug.
    • Cut cake in half lengthwise(as if you were cutting a hamburger bun open)
    • Cut both circles in quarters.
    • Press each quarter firmly in the bottom of a prepared chocolate cup, then pour 2 teaspoons of eggnog over each piece of cake, followed by 1 tbsp of the prepared coconut milk filling, about ½ inch thick.
    • Finish each cup with another spoonful of chocolate, spreading it carefully to the sides of the cup to “seal” it.
    • Let set up in fridge for at least 15 minutes before enjoying!

    Notes

    Level: Medium Makes: 8 cups

    HOSTESS CUPCAKES

    HOSTESS CUPCAKES

    Paleo|GF|PeanutFree|TreeNutFree

    Ingredients

    Cake Ingredients:

    • 6 ounces cassava flour
    • ½ cup coconut sugar
    • ¼ teaspoon salt
    • ½ teaspoon baking soda
    • ½ cup cocoa powder
    • 1 egg(replace with flax egg for vegan version)
    • ¼ cup coconut oil
    • 1 cup warm water

    Filling Ingredients:

    • 1 can full fat coconut milk solids scooped off top, dispose of liquid
    • 1 tablespoon maple syrup
    • 1 tablespoon arrowroot flour

    Instructions

    Cake Instructions:

    • Preheat oven to 350℉.
    • Mix together all of the dry ingredients, until well combined.
    • Mix rest of cake ingredients into dry mixture, until combined. Scoop into mini cupcake tins and bake for 10 minutes, until a toothpick inserted in the center comes out clean.

    Filling Instructions:

    • Whisk together all ingredients, and set in fridge to set up.

    To Assemble:

    • Scoop out the center of each cupcake and pipe a bit of filling into each.
    • Carefully dip each cupcake top into melted chocolate, and pipe a swirl of the filling onto the top of each.
    • Let set up and enjoy!

    Notes

    Level: Medium

    CHOCOLATE COVERED STRAWBERRY MARSHMALLOWS

    CHOCOLATE COVERED STRAWBERRY MARSHMALLOWS

    Paleo|GF|PeanutFree|TreeNutFree

    Ingredients

    Ingredients:

    • ½ cup maple syrup
    • ¼ cup water
    • ¼ ounce gelatin
    • 2 tablespoons water
    • 1 cup freeze dried strawberries
    • ¼ teaspoon salt
    • 1 teaspoon vanilla
    • ½ cup dark chocolate
    • Arrowroot powder for dusting

    Instructions

    Instructions:

    • In a saucepan, combine maple syrup and ½ cup water. Bring to light boil on medium heat.
    • Continue boiling for 10-15 minutes or until a candy thermometer reaches 240℉.
    • While it is boiling, in a small dish, combine gelatin and ¼ cup of water and mix. Set aside.
    • Once maple syrup mixture reaches 240℉, take off heat and mix in gelatin mixture with whisk until smooth.
    • Transfer to mixer with whip attachment and beat on high for about 10-15 minutes. This will get very light in color and triple in size.
    • In spice grinder or small food processor, grind the freeze dried strawberries until they are powder.
    • Add the powdered strawberries to the mixer and once incorporated, with a spoon, scoop into small mounds onto a plate or baking sheet heavily dusted with arrowroot powder to keep from sticking. You may also want to keep dusting the spoon and your hands with the arrowroot powder because these marshmallows are very sticky.
    • Once they are scooped out, let them sit out for 30 minutes to stiffen up and get become easier to dip into chocolate.
    • Meanwhile, melt your chocolate at 30 second intervals in the microwave or over a double boiler.
    • Dip each marshmallow into the chocolate, shaking off the excess and transfer to parchment paper to set up. Enjoy!

    Notes

    Difficulty Level: Medium

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